Pepper steak can easily get tough, especially when you use cuts like shank or chuck. These cuts come from the legs and shoulders of the cow, so the muscles are used a bit more than the sirloin and flank, for example. The more a muscle is used, the tougher the meat tends to be.
Bell peppers are often sliced and sauteed with steak to make pepper steak. Pepper steak is a Chinese-American dish featuring strips of steak heavily seasoned with pepper. It is believed to have its origins in the cuisine of Fujian Province in China, where it was probably originally made with pork.
- 2 tbsp
olive oil divided
- 1 red bell pepper cut into 1 inch cubes or strips
green bell pepper cut into 1 inch cubes or strips
- 8 ounce
ounce flank steak sliced in strips against the grain
garlic cloves minced
- 1/4 cup brown sugar packed
- 1/2 cup
soya sauce low sodium
- 2 tsp
- 1 tsp ground ginger
- 1 tbsp cornstarch
- In a medium sized skillet or wok over medium high heat add 1 tablespoon olive oil.
- Add the bell peppers and cook 1-2 minutes until tender.
- Remove and set aside on a plate.
- Turn the heat to high and add the flank steak and cook on each side to sear the beef and reduce heat to medium high and continue to cook until no longer pink and brown on each side.
- In a small bowl, whisk the garlic, brown sugar, soy sauce, sesame oil, ginger and cornstarch.
- Add the peppers back to the skillet and add the sauce.
- Let simmer for 1-2 minutes until the sauce starts to thicken.
- Serve over rice. ENJOY!!!